Shaved Brussels Sprouts with Vegan Bacon and Purple Grits
Ingredients
- 1 lb (454 g) Brussels Sprouts
- 2 Shallots, minced
- 2 cloves Garlic, minced
- 4 slices Vegan Bacon (cooked & chopped)
- 1 tsp (5 g) fresh Sage, chopped
- 1 cup (113 g) Vegan Parmesan, grated
- 5 cups Vegetable Broth
- 1 cup (257 g) Purple Grits (or regular corn grits)
- 4 Tbsp (60 g) Vegan Butter, divided
- Salt & Pepper, to taste
Preparation
Prepare the Brussels Sprouts by removing any tough outer leaves, trimming the stems, and shaving them thinly using a sharp knife or mandoline slicer.
In a large skillet, melt 2 tablespoons of vegan butter over medium heat. Add the minced shallots and garlic, and sauté until fragrant and translucent.
Add the shaved Brussels Sprouts to the skillet and cook for about 5-6 minutes, stirring occasionally, until they are tender and have crispy bits.
While the Brussels Sprouts are cooking, in a separate pot, bring the vegetable broth to a boil. Gradually whisk in the purple grits, reduce the heat to low, cover, and simmer for about 20-25 minutes or until the grits are creamy and tender.
Stir in the vegan parmesan and the remaining 2 tablespoons of vegan butter into the cooked grits until well combined. Season with salt and pepper to taste.
Fold in the chopped vegan bacon and fresh sage into the cooked Brussels Sprouts, allowing the flavors to meld together.
To serve, spoon a generous portion of the creamy purple grits onto each plate, and top with the shaved Brussels Sprouts mixture.
Garnish with additional chopped fresh sage and vegan parmesan, if desired.
